Hello, my name is Amy and I am an addict. Well, a food addict that is. My entire life (and I am not exaggerating) I have been a whole-hearted-lover-of-food. It doesn't even really have to be food that is spectacular. If there's food, I'm there. When it comes to one of those meals that speaks to each and every one of your taste buds; the kind that makes you stop, close your eyes, lay your head back and just allow the moment to sit and simmer on your pallet- those are the meals I live for.

I will skimp, save, and do without many, many things to live a frugal lifestyle. However, when it comes to food all that goes by the wayside. There is no skimping when it comes to something delicious. Then, I realize I can't afford a five star restaurant- nor do we have access to such a place in this rural area.

As a kid I would see these beautiful dishes prepared on sitcoms, cooking channels, and magazines. My brain would salivate and lust towards these dishes. Of course, I wouldn't have a clue how to prepare them. Back in those days I was a latch key kid and spent hours alone, while my parents were at work. I knew how to absolutely destroy a kitchen and turn it upside down. In my mind, I was cooking. It was such a beautiful thing and didn't even realize it. With such a young mind, I didn't realize that I was articulating my tastebuds, experimenting with combinations of tastes and textures, and molding my skills to prepare for the cook I am today.

At this point in my life I'm a "little" better at seeing something, imaging what it must taste like, and able to recreate it in my own kitchen with a fraction of the cost.

I think it's extremely important to get in the kitchen and try new things, experiment, and really focus on honing in on the ability to create dishes you and your family love. It's beneficial to your health, your wallet, and your mind. The dishes that follow along are kind of a drag, but the rest will make it all worth it.

Summer months tend to get pretty busy and I lose the time to stay in and cook for our family. Now that Fall is here, the weather is getting cool, I'm finding more time to be in the kitchen. Soups and stews are by far our most favorite dish for Fall, so let's start off with a rich minestrone soup. The best part about this soup is you can add just about anything in or exclude certain ingredients and it's just as delicious as the next!

Minestrone Soup ​

1 TBS Olive Oil

2 Strips Bacon

2 cloves garlic; grated/minced

1 red onion, peeled and finely chopped

2 carrots, washed and diced

2 stalks celery; chopped

1 zucchini; chopped

1 tsp dried oregano

1tsp fresh basil; chiffanad (cut into strips.)

1 dried bay leaf

2-13 oz. cans of diced tomatoes

1 can cannelloni beans

1 bag fresh spinach

1 can kidney beans

5 cups chicken broth

1 cup ditalini noodles (substitute with any type of pasta)

heat a large pot over medium heat. Cook bacon until golden brown; Add olive oil. Add the garlic, onion, carrots, zucchini, and celery. Cook until softened, for about 15 min.

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About Me:

Shoestring Amy is a free-spirited momma. With a family of five comes an active lifestyle full of energy. Amy strives for a lifetime of fun, laughter, and memories. Rather than smothering in debt, working for "things," and walking the same ol' line of misery created by a dead end job, she creates much larger goals. ​CONTINUE READING....